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In a large mixing bowl, combine 2 cups of flour, sugar, yeast, and salt.
In a small saucepan, heat milk and melted butter until warm (about 110°F).
Add the milk mixture and egg to the flour mixture. Beat on medium speed until smooth.
Gradually add the remaining flour to form a soft dough.
Knead the dough on a floured surface for about 6-8 minutes until smooth and elastic.
Place the dough in a greased bowl, cover, and let rise in a warm place until doubled in size, about 1 hour.
Punch down the dough and roll it out into a 16×12 inch rectangle.
Spread softened butter over the dough. Mix brown sugar and cinnamon, then sprinkle evenly over the buttered dough.
Roll up the dough tightly, starting from the long side, and cut into 12 equal slices.
Place rolls in a greased 9×13 inch baking dish. Cover and let rise until doubled, about 30 minutes.
Preheat oven to 350°F. Pour heavy cream over the risen rolls.
Bake for 25-30 minutes until golden brown.
Mix powdered sugar, milk, and vanilla extract to make the glaze. Drizzle over warm rolls before serving.
Variations & Tips
For a nutty twist, add chopped pecans or walnuts to the cinnamon-sugar filling. You can also experiment with different spices, such as cardamom or nutmeg, for a unique flavor profile. For a cream cheese glaze, substitute half of the powdered sugar with softened cream cheese and beat until smooth. If you’re short on time, prepare the rolls the night before, refrigerate, and bake them fresh in the morning.
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